72-year-old Howard Helmer can produce a delicious gourmet omelette faster than anyone else in the world. Over the years, he’s managed to hang on to two Guinness World Records – one for the fastest omelette (in 39 seconds) and the other for turning out a whopping 427 omelettes in 30 minutes.

In every demonstrative video he makes, Helmer shares his secret – he mixes two eggs with two tablespoons of water, and fries them in a 10-inch omelette pan. His routine goes something like this: “Butter in the pan – two eggs and two tablespoons of water – bring the cooked egg to the center of the pan and tilt the pan so that the raw egg finds some base to cook on until there’s no more runny egg but the egg is still very moist on top. In goes some cheese, some spinach, fold the omelette in half, and then the whole thing goes upside down on your plate.”

Helmer’s association with eggs actually began 42 years ago, when he took up a job at the American Egg Board, writing copy about the wonders of chicken eggs. Since then, he has promoted eggs at country fairs, restaurant conventions, culinary schools, and on national television. Over the years, he’s also worked with famous chefs and taught movie stars to make omelettes.

Israeli artist Maor Zabar’s creations look deceptively delicious, but they are meant to be worn not devoured. He uses felt, plastic and wire to create incredibly realistic models of delicious dishes and incorporates them into fashionable headgear. Some of his clever designs include a berry pie beret, an outdoor picnic fascinator, and even a salad sombrero.

36-year-old Zabar began designing the hats a couple of years ago, when he was diagnosed with Crohn’s disease. “When I discovered I had Crohn’s disease, I was forced to start a special diet and was unable to eat many of the foods I have always loved,” he revealed. “So instead of eating them, I created them out of felt and fibers and made them into beautiful fascinators.” And although he’s cured of his illness now, he still loves adding new designs to his Food Hat Collection.

A couple of Belgian designers have come up with a new range of edible food containers that are eco-friendly, taste good, and most importantly, save people from the misery of doing dishes.

The young entrepreneurs – Helene Hoyois and Thibaut Gilquin – got the idea after hosting a party one night, after which they found themselves facing a mountain of dirty dishes to that needed cleaning. Instinctively, Thibaut turned to Helene and asked: “And if we eat the dishes?”

He was only joking at first, but the duo soon started to take the idea seriously. After a few trials, they finally managed to come up with a viable concept – containers made from a combination of potato starch, water and oil. The material is tough enough to retain all sorts of foods and sauces, but is also easily digestible.

An extraordinary plant that produces both tomatoes and potatoeshas been developed in the UK. Just one of these bad boys can grow more than 500 sweet cherry tomatoes above the ground, and a decent crop of white potatoes below. Aptly named ‘TomTato’, the plant is actually 100 percent natural, and not genetically modified as one would expect.

TomTato, a.k.a ‘veg plot in a pot’, was developed through high-tech grafting by Thompson and Morgan, a horticultural firm based in the town of Ipswich, in Suffolk, England. Although similar plants have been created in the UK before, this is the first time someone has managed to produce a commercially viable version.

According to Guy Barter of the Royal Horticultural Society (RHS), taste was a real problem with past varieties, but the TomTato seems to have hit the jackpot.

If you’re a soda addict trying to switch to healthy food, then the new ‘Paradis Sparkling’ apple is just the thing for you. With a single bite, your mouth will be filled with sweet effervescent juice that replicates the sensation of sipping on a fizzy drink.

The new Paradis Sparkling apple is the product of 10 years of research by experts from Swiss fruit nursery, Lubera. After several attempts of perfecting the unique fruit, they finally achieved the right amount of fizziness by using two apple varieties – Resi, an East German specimen known for its sweet texture, and English Pirouette apples.

The Lubera website declares: “An apple is an apple. But not in this case. Our new breeding Paradis Sparkling is different. So different, just as the name describes: Sparkling explodes in your mouth. When the large cells release their juice, it feels as if CO2 is brought into play. To stay with the analogy: Paradis Sparkling is the first apple that is not ‘still’, but ‘sparkling’!”

The ‘Surprize’ apple looks deceptively normal from the outside – its yellowy-orange exterior gives no indication of the surprise waiting inside. Take one bite though, and its pale-pink flesh is bound to leave you shocked and confused for a second.

The new variety of apples is currently available in 120 Tesco stores across the UK, priced at £1.75 ($2.82) for a pack of four. According to Tesco fruit product developer Ciara Grace, “This apple is a real head-turner on account of its unusual pale orange and yellow skin. But the real fun starts when they take a bite and see the unique pink flesh inside. It was named Surprize because of the fantastic reaction it gets.”

They say everything tastes better deep fried, but who’d have ever guessed that also applies to maple leaves? Well, the dish is real – it’s called Maple Tempura and it’s a fall delicacy in Japan. Surprisingly, it isn’t just made by picking up random fallen leaves and frying them. There’s actually an elaborate process involved in making these sweet, golden snacks.

To prepare Maple Tempura, the leaves are carefully selected and preserved in salt barrels for over a year. Then, they’re removed from the salt and dipped in a batter made from flour, sesame seeds and sugar. These batter-coated leaves are then deep fried for over 20 minutes, until crisp.

‘Air Food One’ is a food delivery service in Germany that exclusively caters to people who happen to love airline food. I’m not sure what’s more surprising – that the service exists, or that there are actually people who like the flavorless reheated stuff that is generally passed off as food on an airplane.

Anyway, the service is being provided by a German grocery store in collaboration with the company that makes meals for Lufthansa. It includes weekly home delivery of meals that are supposed to be ‘business-class quality’. Apparently, online grocery store Allyouneed.com noticed there was a demand for airplane food from its clients, so it teamed up with airline caterers LSG to satisfy their cravings.

In a bid to get customers addicted to his food, a scheming restaurant owner in China resorted to unethical means – he laced his noodles with parts of a poppy plant from which opium is made. When questioned by the local police, he admitted to spending 600 yuan (about $100) on two kilograms of poppy shells to secretly add to the food.

The diabolical deception came to light when Liu Juyou, a 26-year-old customer, tested positive for opiates during a routine urine test at an anti-drunk-driving program. Liu was stupefied by the result and swore that he never touched any illegal substances. But the police didn’t pay attention to his pleas and detained him for 15 days.

The idea of a burger that tastes like human meat might sound repulsive, but that didn’t stop a couple of London chefs from trying to cook it. It is going to be offered to diners through a pop-up restaurant in East London on Tuesday, September 30.

The human-flesh-tasting burger is a product of ‘Messhead’ – a collaboration between chef James Tomlinson of ‘London Mess’ and ‘Miss Cakehead’, a freelance creative director who specializes in gory food creations. It was created to mark the start of the fifth season of the zombie television show The Walking Dead.

Thankfully, the two chefs didn’t have to resort to cannibalism to figure out the taste of human flesh. Instead, they just read accounts from well-known cannibals, like explorer William Seabrook and notorious murderer Issei Sagawa.

Tihar Food Court, a new restaurant in New Delhi, serves its customers a regular fare of north Indian dishes – rice, flatbreads, lentils, samosas, and more. You’d probably get to eat these dishes at many other restaurants in India’s capital, but here’s what’s special about Tihar Food Court – the food is prepared and served by convicts serving time for murder at New Delhi’s infamous Tihar Jail.

The restaurant opened earlier this month within the sprawling Tihar complex – South Asia’s largest prison – as a rehabilitation effort on an experimental basis. It is a rather simple eatery with indoor and outdoor seating for around 50 customers, and cream colored walls decorated with paintings made by prisoners. The small staff consists of a manager who is also a police constable, and seven convicts who have displayed good behavior over several years of imprisonment.

To be eligible to leave prison for a few hours of work at the restaurant, inmates must have a high school education and need to have maintained an ‘unblemished’ record for at least 12 years. They mostly pick prisoners who are due to be released within two years time, so they don’t feel too tempted to escape. The inmates walk or ride a cycle to work everyday completely unsupervised, as the authorities apparently trust them enough not to provide an escort.

Contrary to its name, Grundhofer’s Old Fashioned Meats carries a rather interesting and unique range of sausage meats. Their website boasts of 50 different flavors of fresh brats, including a few regulars – Turkey, Chicken and Three Cheese – and a few strange ones – Bloody Mary, Cherry Kool-aid and Blueberry. But the world-famous Gummy Bear brat has got to be their funkiest one yet.

Spencer Grundhofer, who founded the business in 1983 in his hometown of Hugo, Minnesota, says his love for meat developed quite early. “I started when I was 11, working at a local grocery store down the road.” Spencer quickly gained a reputation in the region as an expert in high-quality cuts of meat.

And his passion for meat took a weird turn a few years ago, when his friend decided to play a prank on him. Joe Berglund, a mechanic who works at the shop across from Grundhofer’s, gave Spencer a few friendly suggestions of what flavor brats to try. “So I gave him a list,” said Joe. “One of them happened to be Gummy brats. And he told me, ‘I’m not making those.’”

A pet store owner in Richland, Washington, is putting herself in her clients’ shoes (or paws, if you will) for a whole month. Dorothy Hunter has decided to eat nothing but pet food for 30 days; the challenge began on June 19 and so far, she says she’s loving it. Her goal is to prove that food for pets can be just as nutritious and delicious as human food.

“You would be surprised how tasty dog and cat food can be when it’s made right,” said Dorothy, the owner of Paw’s Natural Pet Emporium. “You really are what you eat and it’s the same for your pets. I decided to eat this food for a month just to prove how good it tastes, as well as showcase nutrition.”

The idea for the project came to Hunter rather unexpectedly – she was stocking the shelves at her store one day, when she got hungry. “I didn’t have time to go get a snack, so I grabbed a bag of treats off the counter, and I was like, wow, you know, these read better than the normal people’s treats,” she said. “So I started eating the treats and I was like, you know, I could do this for 30 days.”

The food at Ming General Japanese Sushi Restaurant in Hong Kong is so bad, it actually has its own fan following. In fact the sushi chain is so popular that it has 6 branches located in various parts of the island city, which are regularly visited by bad eaters who dare each other to finish the cheap but hard-to-swallow sushi dishes they serve.

19-year-old Don Tsang, an active member of one of Hong Kong’s ‘bad-eating groups’, said: “It’s the worst. So it’s the most popular.” To me, that’s just weird logic, but it seems to make perfect sense to these groups that actively seek out what they consider bad food, and then spend hours discussing it.

So what exactly is it that makes the food at Ming General so bad? According to food blogger Patrick Lai, 38, the deep fried scallop sushi and the mini-sized prawn sushi are the worst. “They’re very small and very skinny. I don’t know where the restaurant can find such skinny prawns.” Another notable dish, he said, is the tuna sushi, which is served with a ‘mushy brown pool of liquid topping’. The restaurant is also notorious for its unusual dishes like fruit salad sushi and corn salad sushi.

Muhammed Karim, the mad chef in charge of spicy dishes at Bindi Restaurant, in Lincolnshire, England, claims he has created the world’s hottest drumstick sauce in the world. It’s called the Atomic Kick Ass, and yes, it’s like an atomic bomb going off in your mouth.

So just how hot is this crazy concoction, you ask? Well, Muhammed has to put on a gas mask whenever he prepares it, to avoid passing out from the fumes, so that should give you an idea. If you need more technical data, you should know the Atomic Kick Ass sauce scores 12 million units on the Scoville scale of hotness, several times more than police pepper spray.